April 11, 2013

Of well-fed babies activateDigestive juices, yet I'm no cannibal.It is my metaphysical teeth that waitImpatiently to prove those goodies edible.The pink or creamy bonelessness, as softAs dough or mashed potato, does not showA hint of how each pair of limbs will grow.Schoolboys' are badged with scabs and starred with scars,Their sisters', in white ankle-socks, possessNo calves as yet. They will, and when they doAnother kind of hunger will distressQuite painfully, but pleasurably too.Those lovely double stalks of girls give meSo much delight: the brown expensive ones,Like fine twin creatures of rare pedigree,Seem independent of their owners, soMuch themselves are they. Even the plainOr downright ugly, the veined and cruelly blotchedThat look like marble badly stained, I've watchedWith pity and revulsion, yet something more -A wonder at the variousness of thingsWhich share a name: the podgy oatmeal kneesBeneath the kilt, the muscled double weapons above boots,Eloquence of dancers', suffering of chars',The wiry goatish, the long and smooth as milk -The joy when these embrace like arms and cling!O human legs, whose strangenesses I sing,You more than please, though pleasure you have brought me,And there are often times when you transport me.VERNON SCANNELL

There is
an underlying mechanism, called the sleep clock, which consists of a number of
variables in your body that tell it when to feel tired, and when to feel awake.
It also controls how deep you sleep, and how long you sleep.

Circadian
rhythm

The
first, and most important part of your sleep clock is your body
temperature rhythm. It’s also known as a circadian
rhythm.

Contrary
to what most of us are taught in grade 5 science class, our body temperature
doesn't stay at a constant 98.6º Fahrenheit (37º Celsius). Our body temperature
actually has a specific rhythm to it. It rises and drops as the hours of the day
progress. The difference in body temperature is about 3º Fahrenheit (2º
Celsius). This periodic rise and drop in body temperature tells our mind when
to feel tired and when to feel more awake. As body temperature rises, we tend
to feel more awake and our brain waves are usually higher. As body temperature
drops, we tend to feel more lethargic, tired, and lazy - this is a big cue for
our minds to lower brain waves and enter Stage 1 sleep.

There is
a slight “drop” of body temperature during the mid afternoon. This is a usual
mid-afternoon body temperature slump. You may have noticed, at some point in
your life, that you usually feel an urge to sleep or take a nap during the
afternoon. This is completely natural, and sometimes the pressure to sleep
during the afternoon is as strong as the pressure at night! (Although
most of us chose a drug of choice such as caffeine to combat this body slump).

Because
of the demands our society puts on us, such as work, children, and social life,
most of us can't sleep at this time. As we'll explore later on, nature actually
intended for us to have a nap at this time - we'll talk about the science of
naps in detail.

Generally,
body temperature begins to rise in the early morning hours, drops sometime
during the afternoon, then begins to rise until the early hours of the evening.
It's at this time that we have “peak performance” body temperature, most people
are most active during the early evening hours, this is where body temperature
is the highest. Afterwards, body temperature drops and reaches its lowest point
at around 4 am.

If your
body temperature rhythm is too flat (doesn't rise or drop low enough), or if
it's messed up in any other way, chances are you will experience sleep
difficulties. It will be difficult for you to sleep deeply.

It's
because of the body temperature rhythm that most of us feel sleepy, at
precisely the same time every night. It's also why some people can wake up
without an alarm clock at precisely the same time every morning. Usually, your
body temperature rhythm will follow the same pattern regardless of when you
fall asleep. For instance if you've been waking up at 7 AM all your life, this means
your body temperature begins to rise at this time. It won't matter if you fall asleep
at 11 PM, 12 AM, or 1 AM, your body temperature will rise at 7 AM, and you will
feel sleepy at the same time you always did the next day. Unless
you take the proper actions to optimize your body temperature, it will usually
return to the same pattern.

This is
the primary reason why jet lag happens. When you travel
really quickly across several time zones, your body may be in a different time
zone, but your temperature rhythm is still following the pattern it did before!
So if you normally live in Florida, and you take a flight to California; if
it's 8 PM in California, your body will still think it's 11 PM, based on your
temperature rhythm. As you see, your temperature rhythm really acts as an
internal “clock”. Your body temperature rhythm can adjust to a new time zone,
or a new sleeping pattern, and this may take from a few days to up to several
weeks! This is whytrans-continental jet lag is so severe
for some people.

Your body
temperature rhythm is perhaps the most important concept to grasp about your
inner sleep clock. It has a huge impact on how you sleep, and how you function during
the day. So what affects your body temperature rhythm? And how could someone
possibly “damage” their body temperature rhythm?

April 7, 2013

The
following is a rather thorough explanation and the
first-hand experience in involving
those. The subject in question is
chocolate. Chocolate, is we all know is
a food; to teens, a needed ingredient if engaged in a relationship. It is at times a
mode to express affection, comfort and joy.

"The
people who make
constant use of chocolate are the
ones who enjoy the
most steady health,
and are the least
subject to a multitude of little
ailments which destroy the comfort
of life; their plumpness is also
more equal.” - Brillat−Savarin

And
just like in
Economics’ “law of diminishing returns”, having chocolate more than what
is needed becomes
hazardous to one’s health.
A person who eats so
much chocolate can get
the dreaded disease called Diabetes
(shall be thoroughly discussed later). Too much sugar
in chocolate could even
cause obesity, which inevitably leads to
serious problems such as
low self-esteem and other
social hurdles. But what really
is chocolate, its components, impact and relevance
in one’s life?

History

To
study the history of chocolate is to embark upon an
extraordinary journey through time and geographical space. The chocolate story spans
a vast period from remote
antiquity through the 21st
century. Historical evidence for chocolate
use appears on all continents and in all climes,
from tropical rain forests to the icy reaches
of the Arctic and
Antarctic. The story of chocolate
is associated with millions of persons, most unknown, but some notables
including economists, explorers, kings,
politicians, and scientists. Perhaps no other
food, with the exception of wine, has
evoked such curiosity regarding its beginnings, development, and global
distribution. But there is a striking
difference: wine is forbidden food to millions
globally because of its alcohol content but chocolate can be enjoyed and savored by all.

Historically,
the Mayans used the
fruit and seedpods from the
cacao tree as
a food. This food was one
of many brought
from the New
World by the Spanish. The Aztecs made
a drink that was thick,
unsweetened, and eaten with a spoon, although now chocolate products are widely used around
the world, with many modifications.

The
term "Cocoa," a corruption of "Cacao," is almost universally
used in English−speaking
countries to designate
the seeds of the small tropical
tree known to botanists as THEOBROMA
CACAO, from which a
great variety of preparations under the name
of cocoa and chocolate for eating
and drinking are made.
The name "Chocolatl" is nearly
the same in
most European languages, and is taken
from the Mexican name of
the drink, "Chocolate" or "Cacahuatl." The Spaniards found chocolate
in common use
among the Mexicans
at the time of
the invasion under Cortez in
1519, and it was
introduced into Spain immediately
after. The Mexicans not only used
chocolate as a staple article of food,
but they used the seeds of
the cacao tree as
a medium of exchange.

Before
chocolate was known in Europe, good old wine was called the milk of old men;
but this title is now applied with greater reason to chocolate, since its use
has become so common that it has been perceived that chocolate is, with respect
to them, what milk is to infants. In reality, if one examines the nature of
chocolate a little, with respect to the constitution of aged persons, it seems
as though the one was made on purpose to remedy the defects of the other, and
that it is truly the panacea of old age.

The
three associated beverages, cocoa, tea, and coffee are known to the French as
aromatic drinks. Each of these has its characteristic aroma. The fragrance and
flavor are so marked that they cannot be imitated by any artificial products,
although numerous attempts have been made in regard to all three. Hence the
detection of adulteration is not a difficult matter.

Designing
persons, aware of the extreme difficulty of imitating these substances, have
undertaken to employ lower grades, and, by manipulation, copy, as far as may
be, the higher sorts. Every one knows how readily tea, and coffee, for that
matter, will take up odors and flavors from substances placed near them. This
is abundantly exemplified in the country grocery orgeneral store, where the
teas and coffees share in the pervasive fragrance of the cheese and kerosene.
But perhaps it is not so widely understood that some of these very teas and
coffees had been artificially flavored or corrected before they reached their
destination in this country.

Cacao
lends itself very readily to such preliminary treatment. In a first−class
article, the beans should be of the highest excellence; they should be
carefully grown on the plantation and there prepared with great skill, arriving
in the factory in good condition. In the factory they should simply
receive the mechanical treatment requisite to develop their high and attractive
natural flavor and fragrance. They should be most carefully shelled after
roasting and finely ground without concealed additions. This is the process in
all honest manufacturing of the cacao products. Now, as a matter of fact, in
the preparation of many of the cacao products on the market, a wholly different
course has been pursued. Beans of poor quality are used, because of their
cheapness, and in some instances they are only imperfectly, if at all, shelled
before grinding. Chemical treatment is relied on to correct in part the odor
and taste of such inferior goods, and artificial flavors, other than the
time−honored natural vanilla and the like, are added freely. The detection of
such imposition is easy enough to the expert, but is difficult to the novice;
therefore the public is largely unable to discriminate between the good and the
inferior, and it is perforce compelled to depend almost entirely on the character
and reputation of the manufacturer.

On
Nutrition

The nutritional
value of chocolate bars should be based on human nutritional requirements to
help reduce mental ill health, obesity, and other postprandial insults. In the
near future, food technology could allow people to get their chocolate fix,
while simultaneously and significantly increasing nutrient intake and reducing
energy intake per day. Nanocellulose and calorie-free monk fruit extractcould be used to lower the
energy density of chocolate, and aquatic biotechnology can provide the
nutrients needed to make it really nutritious.

On
how Chocolate affects our body as
a whole, Chocolate has been said
to cause acne and
tooth decay; and has a reputation for being
a fattening and likewise a nutritionless food amidst those
that we heartily
consume in fast
food chains. On the other
hand, chocolate is also
known for being
a comfort food and
everything from an
anti-depressant to an aphrodisiac. While there's still much we
don't know about
chocolate, recent research is helping us better
understand how chocolate
consumption affects our health.

The
good news is
that most of
the bad effects
of eating chocolate are either overstated
or entirely false. Eating chocolate neither causes nor
aggravates acne. Two studies – one by the Pennsylvania School of
Medicine and another
by the U.S.
Naval Academy – showed that eating chocolate
(or not eating it) did not produce any significant
changes in the acne conditions of the study's participants. These results are further
backed by research
which shows that acne is
not primarily linked to diet.

Chocolate
also has not
been proven to cause
cavities or tooth
decay. In fact, there are indications
that the cocoa
butter in the chocolate coats the
teeth and may
help protect them by
preventing plaque from
forming. The sugar in chocolate
does contribute to cavities,
but no more than the
sugar in any other food.

Obviously,
eating too much of any food may
cause health problems. The cocoa butter in chocolate does contain saturated fat, which can increase blood cholesterol
levels, and high cholesterol
can contribute to heart disease. However, recent research has found that
chocolate carries high levels of chemicals
known as phenolics, some of which
may help lower
the risk of
heart disease. Plants such as
chocolate, coffee, tea, and others contain
high levels of
phenolics.

The
possible health benefits of antioxidant
phenolics found in red wine. Studies have told
us that phenolic compounds are found
in all plant
products, and that the plants
"probably make them as
protective agents and
for improving their success
at reproduction." The bitter, astringent taste that these plants have is
an indication of the phenolics found within.

But
there are quite a few positive nutritional values in accordance in eating and
consuming plenty of these chocolates. Studies today says that chocolate contain a large amount of antioxidants
(flavinoids). Cocoa and dark chocolate may keep high blood pressure down and
reduce the blood's ability to clot, thus the risk of stroke and heart attacks
may be reduced. The darker chocolate with the most concentrated cocoa will be
the most beneficial. According to anItalian study, a small square (20 g) of dark (bittersweet) chocolate every
three days is the ideal dose for cardiovascular benefits. Eating more does not
provide additional benefits.

What’s
in it?

Naming
a few of chocolate’s seemingly hideous contents are:

·

Phenylethylamine.
It’s related to amphetamines, which are strong stimulants. All of these
stimulants increase the activity
of neurotransmitters (brain chemicals) in parts of
the brain that
control our ability
to pay attention
and stay alert;

·Caffeine
is the most well
known of these chemical ingredients, and while it's present
in chocolate, it can only be
found in small
quantities. This quite alarming given
the fact those kids and kids alike are fond of consuming the same. This could
very well lead to various medical and health complications. Just like any other
thing, if taken in large amounts, will turn up eventually bad. This content can
cost you more than you can ever imagine;

·Theobromine,
a weak stimulant, is also present, in slightly higher amounts. The combination of these two chemicals (and possibly others) may provide the "lift" that chocolate
eater’s experience.

·Serotonine, Cocoa and chocolate can increase the level of
serotonine in the brain. Serotonine levels are often decreased in people with
depression and in those experiencing PMS symptoms.

·Essential minerals, Cocoa beans are rich in a number of
essential minerals, including magnesium, calcium, iron, zinc, copper, potassium
and manganese.

·Vitamins A, B1, B2, B3, C, E and pantothenic acid.

This
short study, however, takes great risk
in finding and putting the chocolate under the
microscope. It is within
the said health
potentials and risks that this minute work is
carried upon. Trying various chocolate products, identifying and scrutinizing the same
under a single
taste gland or organ
is quite hard in
pursuit of results
that is objectified
and for academic
purposes, so to speak.

From
the bean to the fun and lovely bar (the process)

At
the factory, the cacao beans are first sifted for foreign objects- you know,
rocks, machetes, whatever got left in the bag. The cacao is weighed and sorted
by type so that the manufacturer knows exactly what type of cacao is going into
the chocolate. Some manufacturers use up to twelve types of cacao in their
recipes, and they must carefully measure so that the flavor is consistent time
after time. Next, the cacao beans are roasted in large, rotating ovens, at
temperatures of about 210-290F. Roasting lasts from an enduring, yet rewarding,
half an hour up to two hours. The heat brings out more flavor and aroma, and it
dries and darkens the beans.

Then
the cacao beans are cracked and winnowed, that is, their outer shells are
cracked and blown away, leaving the crushed and broken pieces of cacao beans,
called “nibs.” At this point, we have something edible and really chocolatey,
but they’re also really bitter. You might try some cacao nibs on a salad. I can
hardly look my way out in imagining the sumptuous meal in front of me. Nibs can
certainly bring some delight in a chocolate lover.

But
how is chocolate made? We’ve gone through all these steps and we still don’t
have a chocolate bar! Be patient, it can take up to a week!

The
cacao nibs must now be crushed and ground into a thick paste called chocolate
liquor (there is no alcohol in it). What happens next, though, depends on what
type of chocolate we’re making.

Let’s
pretend that in addition to knowing, “how is chocolate made?” you also want to
know how cocoa is made. Say the manufacturer divides our chocolate liquor in
two. We’ll make cocoa with half, and use the other half to make some chocolate
bars.

To
make cocoa, the powdery stuff you mix up into hot chocolate, the cocoa liquor
is slammed by a giant hydraulic press. This removes much of the fat, or cocoa
butter. The cocoa butter will be used in making chocolate, but it is also used
in cosmetics and medicines. What’s left of the slammed chocolate liquor is very
dry and can be ground into cocoa.

Now,
on to the chocolate, which we’ll make with the other half of our chocolate
liquor. Chocolate liquor by itself is bitter and not very smooth and creamy. To
sweeten it up and improve the texture, the manufacturer will add things like
sugar, cocoa butter, vanilla, and milk.

You
could eat this now, and it would taste pretty good, but it wouldn't have the
texture you associate with a chocolate bar, and you still wouldn't be able to
answer the question, “how is chocolate made?” The cacao and the sugar are still
pretty grainy at this point, so the manufacturer runs the mixture through a
series of steel rollers to refine the texture.

To
further refine the texture, and to really bring out the flavor, the mixture is
then “conched.” That is, it’s run through a chocolate making machine (a conch –
so named because the first such machine looked kind of like a conch shell) that
mixes and mashes and swirls and aerates the chocolate. At this point we will
probably add some more cocoa butter and maybe some soy lecithin – these will give
the chocolate its silky smooth texture. Conching can last a few hours for
cheaper chocolates, and up to six days for the expensive stuff!

The
chocolate is then tempered by stirring it, letting it cool, heating it back up
slowly, and repeating the process several times. This will give our chocolate
that nice glossy look, and it will help it melt properly.

Finally,
we have chocolate! Some people might use the liquid chocolate in candies or
cookies or ice cream, but let’s pour our lovely mixture into a mold (how about
in the shape of a bunny rabbit?), let it harden, then chomp its ears off!

Methodology

This
short and challenging experience used in this mini-experiment further utilizes
every available means, especially in ever having to taste and differentiate
these chocolates from one another. Given the reality that chocolates are
everywhere – groceries, bakeshops, markets, convenient stores, etc. And there
can be in many forms – liquid, shavings, a food ingredient and many more. These
would only suffice to say that there is more study concentration in tasting chocolates
that are in the form of bar. To detach from the vagueness of the subject
matter, it was intended that chocolate in a solid state would best picture said
study. But the extent chocolate market was vast for it covered both those that
are manufactured and sold locally (in Philippine setting) and those that are
not. To more personalize the process, the use of the first person approach is
done.

Types

Ever
since the early Mayans brought it and as
time went by,
different types of
chocolate suddenly came into
existence or somewhat sprouted
through our tables and made its way through the end of
our meals. It has been all around the
market and to almost anywhere this time now. Some of the income or revenue
driven chocolate companies had widen their
variety of chocolate products. Every year,
they produce various types of chocolates
that boasts a special twist
to every consumer. Something that is surely everyone
can be addicted to. These are
chocolates with different
flavour and has
a variety of
ingredients.

Allow
me to give and explain a brief experience on some examples
for this. The first
common type of
chocolate is the
milk chocolate. This type
of chocolate has
been the most
popular of them
all. Today, some of these are encased
and known to be well presented by Cadbury and Nestle chocolate products. Milk chocolate
is composed of
solid chocolate with
milk in the form
of milk powder, or
sometimes condensed milk.

During 1875, Swiss
chocolatier named M. Danile
Peter, who is known
as the man
behind the perfection
of milk chocolate struggled quite
a handful of issues in developing the right formula to perfect the same. Peter's
main obstacle in
producing milk chocolate
was the effect
of water. Adding water
to chocolate caused
the chocolate shrink, separate and
generally fall apart. Because
water is a
major constituent of milk
it was difficult to add milk to
chocolate without ruining it. However, when Peter
visited Henry Nestle,
inventor of evaporated milk, he came
up with the
idea of mixing sweetened condensed milk with
chocolate.

The second one
is the
dark chocolate. These kinds are
quite expensive for its contents, benefits and at times, rarity. I was able to
have a taste of it through a Lindt and a rare Cadbury product. This type
chocolate is also
known as black
chocolate because it
has less milk compared
to milk chocolate. Aside from
being known as
the black chocolate
it is also
popular as the
healthy chocolate. Studies
show that dark chocolate
can lower your
blood pressure. Findings indicate
that milk may interfere
with the absorption
of antioxidants from
chocolate and may
therefore negate the
potential health benefits
that can be
derived from eating
moderate amounts of
dark chocolate.

The third
one is the
white chocolate. A Nestle bar
would be my guinea pig. White
chocolate is made
the same way
with milk and dark
chocolate but the difference
is number of the ingredients.
White chocolate consist
of cocoa butter , sugar,
milk and salt. Aside from
being different to
milk chocolate, white chocolate
is a derivative
of chocolate as
it does not
contain cocoa solids, the
primary nutritional constituent
of chocolate liquor. Some
addition in chocolate
like mint, vanilla,
coffee or strawberry
are sometimes add-up
in some new
variety of chocolates. A lindt mint bar was for me,
quite new for it tasted differently.

Now let’s
go to the part
where everyone is
excited of. Here I
have my
top chocolates that
classified into five.
Milk chocolate, white
chocolate, dark chocolate,
chocolate with
nuts/raisins/crisps and lastly
mint chocolate. Let’s have
first the most
popular of them
all milk chocolate.

Here in
the Philippines, the clamor for many imported
chocolates are in
demand. They are
either from Japan, USA and Canada. These
are the following
milk chocolates that
I had the
chance to take
a bit of, savor for a meantime
and proceeded to satisfy my inquisitive taste buds.

A.3 musketeers - It
is milk chocolate
bar with different
filling: chocolate, vanilla
and strawberry. I got to taste
the classic one. The
bar is quite
small. The scent of
the creamy cocoa
on the outside makes
it more inviting. But
when it comes to the
real taste, 3 musketeers
is only good
for me. When you
look from the outside
you think that
it also creamy on the
inside. Don’t let neither your senses or hunger fool you, but it
is not.
The filling is
quite dry when
it melts in your mouth. But
the milk chocolate
saves and reincarnates the taste
of the whole
bar. You can
taste that it
is relay milky.

B. Breakaway - When I
got to the
chocolate store, I was
surprised of this
brand of chocolate. It is
new for me.
I only saw
this when I
was watching some
foreign movie and
thought that it is
or was only available
in their country, or something that is fictional. But
nothing beats the duty
free shop nearby. Just like Kitkat
and any other wafer
coated with milk
chocolate, Breakaway is
one of them.
It has biscuits
on the inside
that does have oats.
And it was coated
of melting milk chocolate. It
is absolutely worth the buy. Its
size is relatively small and
leaves you to want
more. Marketing and packaging strategy from manufacturers, perhaps.

C. Dairy milk - I
think that dairy
milk is not
new to you. It is
widely known all over
the world for
its creaminess that melts
in your mouth.
Well it’s just
true. Cadbury has
come up with
many kinds of
their products but
nothing beats the classic
milk chocolate bar. When
you taste it the
milky flavor that in turn just simply
melts in your
mouth. As time
goes on, Cadbury tried changing that
shape of the bar
but still it has
no impact to their
sales. The classic taste, notwithstanding the shape, will
simply remain stuck on
the glands of those who love and
enjoy it.

D.Fudge - Fudge is
a brand ofchocolate bar manufactured byCadbury.
It is
a bar of fudge
in a
semi-circular cross-section covered
in a layer
of milkchocolate. Produced in
small bite size
bars and in
larger bars. Smooth on
the top, and a sort of
rough. It is regular in
texture on the
bottom which looks
like it sat
on mesh while
the chocolate set. On
biting into the
bar, the overwhelming flavor is that of
the buttery sweetness
of the fudge
– not as sophisticated or creamy as
true fresh fudge, of course, but
still has a
satisfying and more
quality. The chocolate to
fudge ratio is
a little on
the mean side, but
enough to complement
the fudge nicely.

E.Galaxy – Every single
bite of Galaxy
Chocolate needs to be savored and lovingly
enjoyed. The smell is so wonderfully
rich that it will
make you eventually mouth water. Galaxy Chocolate
is pure creaminess
with a matching
texture that is
simply
divine. Galaxy
Chocolate doesn't just melt
in your mouth, the
rich and full
bodied taste spreads
all across your
mouth and lasts
a lot longer
than other chocolates, allowing you to savor this gem of
a chocolate for
a few precious
moments longer.

F.Hersey - Hershey's milk chocolate
bar is a
timeless classic. A thousand
years from today, people
will still be
eating them. When you
look for it
in a store, you
will never go out without
having it on
your hand. Hersey milk bars are
great for many
reasons and among the chief the
reason is the
smooth, delicious milk chocolate
itself. Unlike most other brand of chocolate that is
usually include at
least one other
taste – sensation. Hershey milk chocolate
satisfies the consumer
with the taste
of chocolate; nothing more, nothing
less. It proves that
there is often
greatness in simplicity.
Nothing beats the classic
goodness of it.

G.Meiji
– it
originated from the land of the rising sun and sushi, Japan.
It is
not your usual
milk chocolate bar
compared to others. The
flavor is deep
and smoky. It’s much
darker than ordinary
milk chocolates, but also
much less milky. The
toasty caramel and
charcoal notes have
a bitter aftertaste
that’s quite pronounced.
It is
not the ordinary
sweet taste that
will melt in your
mouth, a different
kick will burst in
your taste buds.

H.Nestle milk
chocolate – Still it
is one of
the classic. Because
it is from Nestle, known to be one
of the most oldest but prestigious founders in the ranks of company
of chocolates. This time,
you will find it a
hard time to
find one. But I’m
lucky that I found
one in a
certain candy shop
in Manila. The wrapper
looks very simple
but classic. The taste isn't very chocolatey. It’s not
overly sweet and
has a lot
of milk taste
to it, but really
lacks much else. It
would go well
with inclusions like
crisped rice or
nuts but as
a bar where
this is all
I had to
go on, it really didn't satisfy at
all.

I.Goya – Let’s go to
our very own
Goya. Aside from being
locally made it
also has a cheap
price that is
affordable to its
buyers. It has many
variants but milk
chocolate will go
on review first.
It’s purely milk
chocolate completes the whole
taste. You feel
that you are
biting into a pure milk
chocolate. The melting
on your mouth
will satisfy you when
will try this.

Now, unto the white chocolate
stuff...

A.Cadbury – has for me, the most
exquisite form of white chocolate. Insofar as the appearance displays itself,
it connotes clarity and straightforward chocolate experience, though not full
of chocolate in flavor I based solely on the looks. The lightness brings
easiness and to some, a great display of guilt brought about by the craving fir
more chocolate.

B.Toblerone – a proven white chocolate
winner. Its size is just right for that chocolate hunger. Just as the chefs
would say: it tastes right the way it actually looks. The whole package just
rightly compliments the cost.

C.Nestle – has its own version of
this type of chocolate. Some of them have crispies along with the chocolate so
the pure enjoyment of eating the same tends to lay back for a while.

Just as they say, with the white, come
the black. But this type connotes a healthier viewpoint of what chocolate
should be not just a food for those that love it.

A.Goya – I did not believe at first but after savouring the
same though I had hesitations, the true essence of being a dark chocolate,
clings in the aftertaste.

“Without pain, how
could we know joy?' This is an old argument in the field of thinking about
suffering and its stupidity and lack of sophistication could be plumbed for
centuries but suffice it to say that the existence of broccoli does not in any way,
affect the taste of chocolate.”

On
the evening of that first day of the week, when the doors were locked, where
the disciples were, for fear of the Jews, Jesus came and stood in their midst
and said to them, "Peace be with you."

When
he had said this, he showed them his hands and his side. The disciples rejoiced
when they saw the Lord. (Jesus)
said to them again, "Peace be with you. As the Father has sent me, so I
send you."

And
when he had said this, he breathed on them and said to them, "Receive the
holy Spirit. Whose
sins you forgive are forgiven them, and whose sins you retain are
retained." Thomas,
called Didymus, one of the Twelve, was not with them when Jesus came.

So
the other disciples said to him, "We have seen the Lord." But he said
to them, "Unless I see the mark of the nails in his hands and put my
finger into the nailmarks and put my hand into his side, I will not
believe."

Now
a week later his disciples were again inside and Thomas was with them. Jesus
came, although the doors were locked, and stood in their midst and said,
"Peace be with you." Then
he said to Thomas, "Put your finger here and see my hands, and bring your
hand and put it into my side, and do not be unbelieving, but believe."

Thomas
answered and said to him, "My Lord and my God!" Jesus
said to him, "Have you come to believe because you have seen me? Blessed
are those who have not seen and have believed."

Now
Jesus did many other signs in the presence of (his) disciples that are not
written in this book. But
these are written that you may (come to) believe that Jesus is the Messiah, the
Son of God, and that through this belief you may have life in his name.